Huge selection and warm service: the « Per Lei » in Hobscheid

« It’s good that we had reserved, » I think when the service leads us to our table in the middle of the hall. Because this seems to be completely occupied. Well, it’s Sunday afternoon. When, if not now, do you go out to eat with friends or family?

The fact that it is so full may be surprising. Finally, the restaurant we are in was only opened less than four weeks ago and is therefore not yet established. Perhaps the great interest is precisely. Because when a new restaurant opens in the neighborhood, this is usually a welcome enrichment. Especially if you live in a small village like us.

My wife and I were correspondingly curious when we found a few weeks ago that a new restaurant was to open in the restaurant on our street, which was empty for several months.

« Per Lei Restaurant – Pinseria » could be read on a sign – right, Pinseria, not pizzeria. Because here pinsas are served. These differ from her cousin by using a special flour mixture and a long dough, which makes it particularly airy, light and digestible. The shape – oval instead of round – and the mostly fresher coverings also distinguish the pinsa from the classic pizza.

Almost endless card

In addition to the 27 pinsas, the menu contains a whole series of starters, salads, interesting sounding pasta and meat dishes and some burgers- not to forget the desserts. Overall, the card looks very extensive – a Strong contrast to the « e Gudden » last week.

As a starter, we choose Fritto Misto, consisting of inkfish rings and gambas, served with a little tartar sauce. While the inkfish rings could have been a little crispier, the gambas are perfect – slightly spicy, juicy, a pleasure.

As the main course, I choose a Pinsa because I would like to know how it tastes compared to the pizza. After some back and forth, I choose the Pinsa Parmiggiana with Salsa Napoletana, Fior di Latte, Mortadella, fried eggplant and parmesan.

What is striking is that the dough also differs from that of a pizza. After all, this consists of a mixture of wheat, rice and soy flour. The aubergine gives the Pinsa a pleasant basic taste, rounded through the Mortadella. For me it could have been a little more Fior di Latte and Parmesan, because they round off the whole thing.

My wife opted for the Mexican Hot Burger, which in addition to the beef paty, tomatoes and salad is also served with bacon, onion, Jalapeño, Cheddar cheese and a Jack Daniels sauce. Since raw onions of my wife are a horror, she asks to exchange them for caramelized onions. In terms of taste, this can also convince. The Jalapeño are nice and sharp, the meat juicy and spicy – all in all an excellent burger.

Already a regular customer

Now it is not the first time that we are in the « per leisure ». On May 2, when the restaurant was opened, we visited it on good luck, i.e. without a reservation. We believed that on the first day hardly everything would be full – far from it. At the reception, we were told that we would probably only get something to eat in just under an hour because the rush was so big.

Since the weather was beautiful and we were offered a place on the terrace, it was not a problem for us. So we enjoyed an aperitif, studied the card and ordered. However, we didn’t have to wait an hour until we got our food. At that time my choice fell on Casarecce Alla Birichina – pasta with eggplants, sharp salami, Nduja and tomato sauce – delicious. My wife took a Cordon Bleu with a mushroom sauce, a very generous portion, and also excellent.

At that time we sat on the terrace, which is not possible today. Because the weather is gray and rainy. Accordingly, the terrace is empty and the modern dining room is full and quite warm. Despite my pleading looks towards the air conditioning, which hangs over us on the ceiling, it just won’t get cooler …

What I notice when I look through the hall are some guests that I think to recognize from our first visit. It seems to me that it has already managed to win a regular customer in a short time.

No wonder, after all, the food is good and more varied than with most other Italians in the country. But the staff is also very friendly and despite the big rush. The best conditions for a successful restaurant. In any case, my wife and I will come here more often in the future, but always with a reservation and hopefully in terrace weather.